Chef Shannon Shaffer has served pheasant more than once. He is a Wisconsin Native, who is now the Head Chef at Design Cuisine in Arlington, Va. Chef Shaffer planned the Inaugural dinner for Barrack Obama. Chef and his team have prepared meals for diplomats, politicians, and executives. Meals have ranged from intimate parties of six to significant events of 7,000. Chef Shaffer's recipe for herb-roasted pheasant with wild rice that we are sharing today is for ten people. We are honored that this recipe is part of our MacFarlane Pheasants' free recipe book that can be downloaded from our website. Enjoy this gourmet pheasant recipe at your next dinner party and download our recipe book for more delicious pheasant and other wild meat recipes.
Herb-Roasted Pheasant with Wild Rice
By: Chef Shannon Shaffer
- Prep Time:30 minutes
- Cook Time:10 minutes
- Total Time:1 hour
- 10 MacFarlane Pheasant, 2-2.5 pounds
- 2 quarts chicken stock or canned chicken broth
- 2 carrots, diced
- 1/2 onion, diced
- 1 tablespoon salt and pepper mix
- 2 tablespoons garlic, roasted
- 1/2 cup olive oil with chopped fresh rosemary, thyme and sage
- Preheat oven to 400°F.
- Add the onion, carrot, garlic and apricot.
- Cook until the vegetables are soft and all liquid has been absorbed.
- Refrigerate rice mixture until cold.
- In a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix.
- When rice is cool, add the pheasant puree to the rice until well mixed.
- Adjust seasoning with salt and pepper and return to refrigerator until ready to stuff.
- Make 10 small football shaped patties of the rice mix, stuff inside the pheasant, being careful not to overstuff the pheasant.
- Rub herb/oil mixture on top and bottom of the pheasant, season with salt and pepper.
- Place the pheasants on a heavy gauge roasting pan and then in a preheated oven for approximately 8-10 minutes.
- Remove pheasants from oven and cover with lid or foil and allow to sit for 10 minutes before serving over sautéed spinach.